Kerala Sambhar

Sambhar is from south Indian cuisine prepared by cooking lentil (parippu) with mixed vegetables and spices. It is a good choice for both breakfast and lunch and goes well with rice, idli, dosa, uzhunnu vada, uthappam etc.

Ingredients:

For pressure cooking :

Parippu/lentil (toor dal) - 3/4 cup (standard measurement cup) soaked in water

Sabola - 1 large

Raw Plantain - 1 No (small)

Pumpkin - 1 small piece

Yam - 1 small piece

Carrot - 1 small

Curry leaves - 1 spring

Turmeric powder - 1/4 teaspoon

Chilly powder - 3/4 teaspoon

Water required for cooking

For grinding :

Grated coconut - 3/4 (standard measurement cup)

Curry leaves - 2 spring

Shallots - 2 Nos

Garlic cloves - 3 Nos

Asafoetida powder - 1/4 teaspoon

Fenugreek seeds - 1/4 teaspoon

Coriander powder - 1 tablespoon

Red chilly powder - 2 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Sambhar powder - 1 tablespoon

Coconut oil for frying

For boiling:

Tamarind water from squeezing a lime sized tamarind ball

Water - 1 1/2 cup

Drumstick - 2 Nos

Tomato - 1 medium

Lady's finger - 6 Nos

For seasoning:

Curry leaves - 1 spring

Mustard seeds - 2 teaspoon

Dried red chillies - 4 Nos

Coconut oil - 2 tablespoon

Directions to make:

1. First of all, heat a kadai or pan, pour some coconut oil and add grated coconut, Asafoetida powder, fenugreek seeds, curry leaves, shallots and garlic cloves. Fry these ingredients till it become dark brown in color(make sure that it doesn't get burned).This will determine the color of the curry.After reducing the heat to low, add coriander powder, red chilly powder, turmeric powder and sambhar powder.Fry it for one minute then switch off the flame and allow this mixture to completely cool down.

2. Wash lentil and soak in water for 20 minutes

3. Soak tamarind in 1 1/2 cup of water, squeeze and take the extract from it . To this add sliced tomato, diced lady's finger and the diced drumstick (2 inch pieces).Boil it for 4 to 5 minutes, then switch off the flame(boiling in tamarind water avoid the chance of getting break down the vegetables)

4. Meanwhile take pressure cooker, add soaked lentil and diced vegetables(medium size) along with turmeric powder, chilly powder, curry leaves and the required amount of water.Close the lid and give 2 whistles and wait till the pressure is completely gone(soaking of lentil make the cooking faster).

5. Make fine paste of roasted coconut mixture with required quantity of water and add it to the pressure cooked vegetable and lentil soup.Then add the tamarind juice with boiled veggies and salt.

6. Allow it to boil on medium flame up to 6 to 8 minutes. In this stage we can add some water and salt, if it if required.

7. Heat coconut oil in a pan and add mustard seeds after it splutters add the curry leaves and dry chillies. Fry it for 30 seconds and pour it over the curry.

8. Now the sambhar is ready to serve.